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Export 5 ingredients for grocery delivery
Step 1
Preheat oven to 425 degrees F.
Step 2
Using a large rimmed baking sheets lined with parchment paper or silpat, place potatoes, fennel & onion.. Add a light drizzle of and toss vegetables until evenly coated, spread evenly on the sheet. Add a sprinkle of salt & pepper over top. Place in oven and cook for 30 – 40 minutes, tossing half way. Potatoes should be fork tender. Remove any fennel that seems to burn too fast. Reserve a few fennel pieces for garnish if you like.
Step 3
In a large pot, add water/broth and milk. Add vegetables and using an immersion blender, puree until desired consistency, add more liquids as needed. You may like your soup a little chunky or smooth. You may also use a blender/food processor to puree the soup (this method may take two batches to complete). Taste for flavor adding more salt & pepper as needed.
Step 4
Bring the pot to the stove and heat soup over medium low until warmed through.
Step 5
Fill individual bowls and top with reserved fennel and fresh cracked pepper. Pairs well with crusty bread of choice.
Step 6
Serves 4 – 6.
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